This menemen (turkish eggs) recipe is from The Hairy Dieters Fast Food book. One of my friend's lent me a couple of her recipe books when I visited recently, and I've made quite a list of recipes to make from them!
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There's a few one pan eggs recipes already on Felly Bull, and this one's a delicious addition. Check out the link below to see the others.
The onion, pepper and tomato base is full of flavour that penetrates into the scrambled eggs. The feta cheese is optional, and provides a lovely salty hit, and then you get freshness from the herbs.
Enjoy for brunch at the weekend, or as a quick mid week main course - yum!
Tip
- This menemen (turkish eggs) recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1 tsp hot smoked paprika or chilli powder
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 4 medium tomatoes, diced or 200g chopped tomatoes
- 8 eggs, beaten
- salt and freshly ground black pepper
- 50g feta cheese, crumbled (optional)
- a small handful of chopped fresh parsley or mint leaves
Instructions
- Heat the olive oil on a medium heat in a large skillet, frying pan or casserole with lid. Add the onion and peppers and cook them for about 10 minutes, covered, stirring regularly. They should have some texture – you don’t want them too soft.
- Sprinkle over the paprika or chilli powder and the oregano. Add the tomato puree and cook for a couple of minutes, then add the tomatoes. Reduce the heat to simmer for 5 minutes, uncovered.
- Season the beaten eggs with salt and freshly ground black pepper. Increase the heat to medium and add the beaten eggs to the tomatoes and cook, stirring constantly, uncovered until the eggs have completely combined with the tomato mixture and are just cooked through (around 3 to 3.5 minutes) – the consistency should be soft.
- Serve immediately, sprinkled with feta, if using, and parsley or mint leaves.
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Menemen (Turkish Eggs)
Ingredients
- 1 tbsp olive oil
- 1 small red onion finely chopped
- 1 red pepper finely diced
- 1 green pepper finely diced
- 1 tsp hot smoked paprika or chilli powder
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 4 medium tomatoes diced or 200g chopped tomatoes
- 8 eggs beaten
- salt and freshly ground black pepper
- 50g feta cheese crumbled (optional)
- a small handful of chopped fresh parsley or mint leaves
Instructions
- Heat the olive oil on a medium heat in a large skillet, frying pan or casserole with lid. Add the onion and peppers and cook them for about 10 minutes, covered, stirring regularly. They should have some texture – you don’t want them too soft.
- Sprinkle over the paprika or chilli powder and the oregano. Add the tomato puree and cook for a couple of minutes, then add the tomatoes. Reduce the heat to simmer for 5 minutes, uncovered.
- Season the beaten eggs with salt and freshly ground black pepper. Increase the heat to medium and add the beaten eggs to the tomatoes and cook, stirring constantly, uncovered until the eggs have completely combined with the tomato mixture and are just cooked through (around 3 to 3.5 minutes) – the consistency should be soft.
- Serve immediately, sprinkled with feta, if using, and parsley or mint leaves.
Notes
- This menemen (turkish eggs) recipe is easily adapted if you’re cooking for less or more people.
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